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Rib Trimming

TMacTMac Posts: 15
edited 2:55AM in EggHead Forum
I have only done a couple of sides of ribs on the egg and I have a question on trimming. I like ribs with that are not trimmed at the knuckles, so I didn't trim anything my first time around. I noticed, though, that the meat that resembles a skirt cooked differently than the ribs themselves.

Do the more experienced eggers trim this skirt off?

Thanks,
T. Mac
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Comments

  • here is a site that has several videos on trimming of ribs, hope it helps
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  • FidelFidel Posts: 10,168
    I always remove the skirt flap even if I leave the knuckles attached, which is rare. Trimming off the skirt makes the membrane removal easier as well.

    I prefer to cook them trimmed St. Louis style. That way you can cook everything and pull the thinner pieces when done.
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  • citychickencitychicken Posts: 484
    thanks for posting the video link. very good demonstration especially for anyone who has never trimmed spares.

    isn't the internet a wonderful thing?
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